Saturday, November 15, 2014

Yummy gingerbread recipe

After baking thousands of gingerbread cookies and always having some in my home I can usually resist eating them. There is only one exception: if I bake this recipe. I just love the taste and the texture of this one. So if you want a really delicious gingerbread recipe, give this a try!

Whith this recipe you need to plan ahead, it needs to age overnight. It also stays soft, so it's not a good choice for bigger 3D projects.

Gingerbread cookies

ingredients:
500 g (4 cup) flour
100 g (1 cup) confectioner’s sugar
2 eggs
1/4 cup (half stick) butter
3/4 cup honey
2 tsp baking soda
1 tsp ground cinnamon
½  tsp ground ginger
½ tsp ground cloves

Melt the honey with the butter, then add all the remaining ingredients. Mix them well together then cover with a plastic wrap and refrigerate overnight. Keep refrigerated until you are ready to bake it.
With this more traditional recipe you need to plan ahead. The cookies will have a beautiful smooth surface and a gorgeous golden color. This is an ideal recipe if you just want to decorate with white icing.
  
Preheat oven to 350F.
Generously flour the surface you will work on. This way you will not need parchment paper.
Roll the dough about 1/8 inch thin. A fondant rolling pin with rolling pin guide rings is a really helpful tool.
Cut out the desired shapes.
Put the cookies on a non-stick cookie sheet, about 1 inch apart. (I usually rotate 4 cookie sheets while baking).
Bake cookies for about 8 minutes or until ready. They are still a little soft when you remove them.
Cut the holes for candle holders while still soft.
Cool cookies on a cooling rack. 
Store your cookies in a cool dry place. I like to use tin boxes to store my cookies until I decorate them.
After decorating the cookies I wrap them in cello bags.

This is a little gift box made from this recipe for my book. I had it for 6 months, then I was curious how it tastes after 6 months. Well, I ended up eating the whole thing....

Gingerbread gift box

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10 comments:

  1. Replies
    1. They turned out PERFECT! Rounded sides like a professional and tasty!!! What recipe for Easter cookies?

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    2. I am glad that they were a success Patricia. I use the same recipe for Easter. Well, I use it all year long.

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  2. Your story about eating the gingerbread box you created for your book, after 6 months time had passed, made me laugh. It must be a very good recipe! Thank you for sharing your gingerbread recipe, for others to enjoy!!

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    1. Oh, I love this recipe... it has its limits. It will spread, it's not sturdy enough to build bigger projects and many traditional glazes don't really work on these cookies. But it has the best taste and texture. I hope you will try it one day and enjoy it as much as I do.

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  3. So this recipe won't work for a 4" Christmas ornament, Toonces?, hanging by a ribbon? I've eaten a 6 month old cookie by you Tunde and it was delicious. I can attest to the yumminess!

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    1. I think a 4" ornament should hold up just fine if you don't add a lot of icing. The cookie itself is light. It seems you have just entered the "who eats the oldest cookie" contest :)

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  4. Can you substitute 1/4 honey for a 1/4 molasses? Its something about gingerbread cookies w/o molasses that I'm having a hard time with. ��

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    Replies
    1. Hi Valerie, In Eastern Europe gingerbread is traditionally made with honey, in Western and Northern Europe they use molasses. I have never seen a recipe that would mix the two. (Of course you can always try and see what happens - and let me know if you do) The two types of gingerbread are very different. This honey bread is light and puffy and it stays fresh for a very long time, while gingerbread made with molasses is more dense and holds its shape better. Give this recipe a try and don't expect it to be like the gingerbread you are used to. Call it honey bread as we do :)

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